Pickled red onions are the perfect condiment for all kinds of dishes. In Ecuador, these pickles with the purple hue are at their simplest, tossed with lime juice and a pinch of salt and sprinkled over ceviche. Yucatecan-style cebollas encurtidas are more elaborately seasoned and are an essential topping for cochinita pibil. They’re also perfect on top of a burger.
Sometimes called cebollas en escabeche.
Cebollas Encurtidas
Course: Pickles, CondimentsCuisine: Ecuador, Mexico4
servingsPickled red onions are the perfect condiment for all kinds of dishes. In Ecuador, these pickles with the purple hue are at their simplest, tossed with lime juice and a pinch of salt.
Ingredients
Red onions, thinly sliced — 2
Limes, juice only — 3 or 4
Salt and pepper — to taste
Directions
- Put the onions in a bowl and pour boiling water over them to cover. Let stand for 15 minutes, then drain and rinse the onions with cool water.
- Mix the onions with the lime juice, salt and pepper.
- Refrigerate for at least 3 hours before using. Will keep for 2 or 3 days.
Cebollas Encurtidas Notes and Variations
- Yucatecan cebollas encurtidas: Prepare the onions as in step one. Instead of 3 limes, mix the blanched onions with the juice of one orange and one lime, 1 cup cider vinegar, 1/4 cup water, 1 thinly sliced habanero pepper, 4 to 6 whole peppercorns, 3 or 4 whole allspice and 1 teaspoon oregano. Refrigerate for at least 8 hours to allow the flavors to meld. If you can, use homemade pineapple vinegar, or another fruity vinegar instead of the cider vinegar. Will keep for up to 3 weeks.
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